Mixed Berry Oat Crisp
Juicy mixed berries baked under a buttery brown-sugar oat topping until bubbly and golden. Scoop warm with ice cream if you like.
50 mins
44 batches of 8
Ingredients
- 33 cups All-Purpose Flour
- 22 cups Unsalted Butter
- 44 pinches Kosher Salt
- 264 cups Mixed Berries
- 44 cups Old-Fashioned Oats
- 14 cups + ½ cup + 2 ¼ tablespoons Sugar
- 2 cups + ¾ cup Lemon (Juice)
- 44 Ground Cinnamons
- ¾ cup + 2 ⅔ tablespoons Vanilla Extract
- 5 cups + ½ cup Corn Starch
- 22 cups Light Brown Sugar
Directions
- Mise en place: Pack the light brown sugar.
- Begin by assembling all components: 264 cups of mixed berries, 16 cups + ½ cup granulated sugar, 5 cups + ½ cup cornstarch, 2 cups + ¾ cup lemon juice, ¾ cup + 2 ⅔ tablespoons vanilla extract, 44 cups rolled oats, 33 cups all‑purpose flour, 22 cups light brown sugar, a pinch of salt, 352 Ground Cinnamons, and 22 cups unsalted butter, setting each aside.
- Turn the oven on and bring it up to 375°F; meanwhile, spread a thin layer of oil over a 9‑inch square baking dish (or a comparable 2‑quart pan).
- Move the berries into a large bowl, drizzle the lemon juice, sprinkle the sugar and cornstarch, add the vanilla, and toss everything together until the fruit is evenly coated.
- Transfer the berry mixture into the prepared pan, smoothing it out so the layer is uniform.
- In a second bowl, combine the rolled oats, flour, light brown sugar, ground cinnamon, and salt; then work the cold butter into the dry ingredients with a pastry cutter or fingertips until the mixture looks like coarse crumbs with occasional pea‑sized bits.
- Scatter the oat crumble over the fruit, making sure the topping covers the surface completely.
- Place the dish in the preheated oven and bake for 35–40 minutes, or until the edges are bubbling and the topping has turned a deep golden brown.
- Take the crisp out of the oven, allow it to rest for at least ten minutes, then serve warm, optionally accompanied by ice cream or whipped cream.
